Characteristics of Fatty Acid Composition and Properties by Blending of Vegetable Oils
식물성 기름의 혼합을 통한 지방산 조성 및 이화학적 특성 변화

Tae Sung Lee, Yong Hwa Lee, Kwang Soo Kim, Wook Kim, Kwan Su Kim, Young Seok Jang, Kwang Geun Park
2012 Korean Journal of Plant Resources  
As there have been lately many worldwide resource challenges such as potential exhaustion of fossil fuels, sudden rise of oil price and ever-rising grain pricing due to global food crisis, there have been more interests focused on recycling vegetable oils and fats into clean natural fuel and producing new resources based on waste cooking oil as a part of reusing waste resources. An Experiment was performed by using ratio of 50:50, 75:25 (w/w) mixture of based rapeseed oil, camellia oil, and
more » ... mellia oil, and olive oil. 50:50, 25:75 (w/w) mixture of based palm oil. The result was that the oleic acid (C18:1) got the lowest percentage of 42.8%, when we combined the mixture of rapeseed oil and soybean oil. While the highest percentage of 72.1% was when the mixture of camellia oil and rapeseed oil were combined at 50:50 ratio. In 75:25 (w/w) case, mixture of rapeseed oil and soybean oil got the lowest. The highest ratio was the mixture of camellia oil and olive oil. Based on the component of palm oil, the total saturated fatty acid was decreased. It is expected that stabilizing oxidation through controlling of fatty acid after mixture and that liquidity at a low temperature. The acid value indicated that stabilizing oxidation got a range of highest to lowest. Camellia oil ranked as the highest, followed by olive oil, and the oil seeds as the lowest in rank. Controlling iodine value through mixture and improvement of stabilizing oxidation will provide a good quality. The quality of color has no significant change about mixture in ratio and maintenance. The reduction of the cost of refining process is expected by controling of mixture ratio at biodiesel production in the future.
doi:10.7732/kjpr.2012.25.5.624 fatcat:weo3shgcszgiphlm3b2mr6dvwu